First of all “Happy Father’s Day” to all the fathers of the world.
This recipe was created by me out of nothing. When I saw this week’s Joust ingredients which were apricots butter and ginger the first thing that came to my mind was to make caramelized apricots.
The previous day I had made an ice-cream, in which I used only the yolks. I remembered the meringue I made for the Russian Cake some time ago and how delicious it was, so I decided to make a meringue and store it for future use. I changed the recipe a bit and baked the meringue.
I served the apricots with ice cream, meringues and whipped cream.
Note: You can use the caramelized apricots on top of cheesecake and instead of ice-cream you can mix the whipping cream with Greek yoghurt and honey and decorate with the apricots and syrup.
I’m sending this over for my entry into the Royal Foodie Joust hosted by Jenn, the Leftover Queen.
Caramelized apricots, recipe by Ivy
- 10 apricots, halved and pitted
- ¾ of a cup of sugar
- A few drops of lime or lemon juice
- 2 spoonfuls of brandy
- 1 spoonful of shortening
- ½ teaspoon grated ginger
- 1 spoonful of honey
- A few spoonfuls of water to wet the sugar
- ½ cup of roasted pecans, crashed
Wash and dry the apricots. In a non-stick frying pan heat the shortening and add the apricots. Add the sugar, brandy, lime or lemon juice, honey, ginger and gently stir and add water so that the sugar gets wet and does not burn.Turn the apricots on the other side and cook until the syrup begins to caramelize.
Remove from the heat to cool down and add the roasted crashed pecans on top.
For the Meringue
- 5 egg whites
- 150 grams of sugar
- 1 cup roasted pecans, crashed
- a few drops of lemon juice
- 1 pinch of salt
- 1 teaspoon vanilla essence
Beat egg whites with a pinch of salt, vanilla essence and sugar until stiff peaks form.
Stir in grated pecans and place on parchment paper and bake each for about 60 minutes on 150°C.
I left it in the oven to until it cooled down and it was so tasty that you could eat it without adding anything else.
See recipe for whipped cream.
The ice-cream recipe will follow.
Putting dessert together:
As a base for the dessert I cut some meringue and placed it in the glass. I added a scoop of ice-cream, 2 – 3 pieces of apricots and 2 spoonfuls of whipped cream and some syrup from the apricots on top.
Kopiaste and Kali Orexi,